This homemade Salted Caramel recipe is so simple to make with these easy-to-follow instructions. With this caramel sauce recipe you’ll be in salted caramel bliss in no time!
This salted caramel recipe is the perfect topping or addition to ice cream, cheesecake, cakes, cupcakes, sweet breads, layered desserts, hot chocolate, waffles, and more! It’s also the perfect dip for granny smith apples! I often have a jar of this luscious salted caramel sauce in my refrigerator and the entire family loves it!
Not only is this recipe super easy to make, but it’s also fun to make. My daughter and I love watching the sugar melt; it’s not something you get to do in the kitchen everyday! Let me show you how easy this salted caramel recipe is to make!
P.S. No candy thermometer needed!
How to Make: Salted Caramel Recipe
- Add the sugar to the pot and and heat over medium-high heat, stirring constantly with a heat-resistant rubber spatula.
- Melt sugar until the clumps are gone and you’re left with a beautiful light-brown liquid.
- Add the butter and vanilla, and stir constantly until the butter is completely melted.
- Slowly pour in the heavy cream, and boil the mixture for 1 minute.
- Remove the caramel sauce form the heat and stir in the salt.
- Let the mixture cool for 10 minutes, then pour it into an uncovered jar until it has cooled completely. Cover the jar after it’s cooled and store the salted caramel sauce in the refrigerator.
Once the salted caramel sauce cools you’re ready to drizzle some into
your mouth your hot chocolate, or any dessert you’d like!
Cook’s Note – Salted Caramel Recipe:
- With this salted caramel recipe you basically need to stir constantly the entire time it’s on the stove top. It takes only 7 minutes, so put down your phone and make sure the kids are occupied for the next 7 minutes. You want to keep this mixture moving because it can burn very easily.
- If you use unsalted butter, add 3/4 teaspoon of salt to the caramel sauce in step 5. If you use salted butter, add 1/2 teaspoon salt to the caramel sauce in step 5.
- The vanilla bean seeds are completely optional in this recipe. I like using them because I feel they heighten the luscious caramel flavor! You can use 1/2 teaspoon of vanilla bean paste instead of the vanilla bean seeds.
- I do not recommend doubling this recipe. I’ve tried to a few times, and the sugar doesn’t melt properly. I end up with shards of sugar in my sauce which is not ideal at all!
- When I want to make a lot of this salted caramel sauce for gifting or whatnot, I just make back-to-back batches.
- You can keep this salted caramel sauce at room-temperature for about a day. Anything longer than that and you’ll want to keep it in the refrigerator.
- This sauce will keep, covered in an air-tight jar, for about 2-3 weeks…but I doubt it will last that long!
Cook’s Tools + Special Ingredients – Salted Caramel Recipe:
- heavy-bottomed saucepan
- heat-resistant rubber spatula
- vanilla bean or vanilla bean paste (both are optional)
- storage jar (this is the one I used in the pictures)
- 1 cup granulated sugar
- 6 Tablespoons unsalted butter (see note above)
- 1 vanilla bean, seeds removed (optional)
- ½ cup heavy cream
- ¾ teaspoon salt
- In a heavy-bottomed saucepan over medium heat, heat the sugar. Stir constantly with a heat-resistant rubber spatula.
- The sugar will clump, but it will eventually melt. Keep stirring until the sugar melts into a light brown liquid, about 3-4 minutes.
- Once the sugar melts, immediately add in butter and vanilla bean seeds (if using). Stir constantly until butter is melted, about 1-2 minutes.
- Slowly pour in heavy cream while stirring constantly. Continue stirring until mixture comes up to a boil. Keep stirring and boil for 1 minute.
- Remove pan from heat and add salt, stirring until combined.
- Let sauce cool for 10 minutes, then pour into glass jar. Cool completely with the lid open, then cover and store in refrigerator. The salted caramel sauce will thicken as it cools.
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